JAPANESE CUCUMBER SNACK OR SIDE WITH HALO PEREZ-GALLARDO, LIL' DEB'S OASIS

Lani’s Japanese Cucumbers with Green Peanut Sauce and Tropical Gomasio

Ingredients

1 lb Japanese Cucumbers, rinsed and cut lengthwise

For the Gomasio:

1/2 cup desiccated coconut, toasted
1/8 cup white sesame, toasted
1/4 cup black sesame, toasted
1 tbsp whole pink peppercorn
2 sheets nori, toasted and crumbled
3 tbsp dried rose petals, crushed
2 tsp Maldon or another flakey salt

For the peanut sauce:

1/2 cup peanut butter
1/3 cup lime juice
1 tbsp fish sauce
1/2 cup parsley leaves, packed
1/2 cup dill (stems ok), packed

Method

1. For the gomasio, combine half the black and white sesame seeds, coconut, and pink peppercorn in a mortar or sturdy bowl.

2. Pound and press with a pestle (or the end of a rolling pin) until a crumble forms, but don’t over-crush into a fine powder. Add remaining sesame seeds, crushed nori, rose petals and maldon, mixing together. When ready to serve, spread the gomasio out onto a flat surface like a sheet tray or plate, or store in an airtight container for up to two weeks.

3. For the peanut sauce, combine all ingredients and blend in a food processor until a smooth paste forms. When ready to serve, pour into a small bowl or store in an airtight container for up to five days.

4. To plate, dip each piece of cucumber three quarters of the way into the peanut salsa, then gently roll in gomasio until thoroughly coated and the salsa is completely obscured by the gomasio.

5. Arrange on a platter and drizzle with good olive oil or chili oil.